Bector, B. S., and K. M. Narayanan. “Comparative Stability of Unsaponifiable Constituents of Ghee During Thermal Oxidation”. The Indian Journal of Nutrition and Dietetics 12, no. 6 (June 1, 1975): 178–180. Accessed November 8, 2024. https://informaticsjournals.co.in/index.php/ijnd/article/view/11533.